[Jacob-list] Mutton sausage

[Linda]

I've made chorizo at home. It's one of my favorites.  I sometimes make a pound of sausage at a time. Start with thawed ground lamb/old ram/old ewe, mix in the spices, let sit over night (or two) in the refrigerator and it's ready. I like different kinds of sausages for different things and don't really want to make 30 lbs of one kind. 

Linda





> We just spent $242 at the butchers for sausage.  I took two very old

> wethers in, we had to downsize.  I had half made into bulk chorizo

> sausage

> and the rest made into German links and chorizo links.  Why so much

> chorizo?  I want to try some Basque recipes; even though a lot of

> the

> recipes are made with pork chorizo.  The Basque sheepherders worked

> in the

> West many years ago.  The largest population is here in Idaho.

> Here's a

> good cookbook, cheap and easy to read.  Take a look at how to make

> "Lamb

> Fries" (also known as Rocky Mountain Oysters).

>

> BASQUE Cooking and Lore by Darcy Williamson, 2002. Caxton Press,

> Caldwell,

> Idaho.  Available at www.amazon.com.

>

> Cathy Partridge

> Moscow, Idaho

>

>

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